squash, courgette + ricotta cannelloni

I was really looking forward to experimenting with this perfect Friday supper. I expected it to be easy, fairly quick but special enough to kick off the weekend!

Unfortunately due to the ‘veg crisis’ I couldn’t get loose courgettes, however I could get both spiralised squash and courgette, which in hindsight was great because it reduced the prep time and is a godsend to those of us with arm pain and weakness.

This tasted way too good to be healthy, and served with a lightly dressed green salad, contributes greatly towards your 5-a-day! Enjoy, Mrs H x

Serves 4

cannelloni:

Packet of fresh lasagne sheets

250g butternut squash, grated or spiralised

250g courgette, grated or spiralised

2 garlic cloves, finely chopped

250g tub ricotta

Zest of half a lemon

Seasoning

Tomato sauce:

2 tins chopped tomatoes

1 onion

1 clove garlic, finely chopped

Splash of balsamic vinegar

Pinch of sugar

Small handful Fresh basil, torn

Topping:

65g cheddar cheese, grated

25g Parmesan, finely grated

Method:

Heat the oven to 170oC fan/190oC
Make the tomato sauce. Heat a sauce pan on a low-medium heat and spray with a little oil. Add the onions and garlic. Sauté for 5 minutes until translucent. Add the tomatoes, balsamic and season. Simmer for 15 mins.

Whilst the sauce is simmering. Make the cannelloni.

Heat a large frying pan over a low-medium heat and spray with oil. Add the courgette, butternut squash and garlic. Sauté until the released water has evaporated and the veg are tender. Take off the heat and cool slightly. Stir in the ricotta, zest and season well. Place a spoonful of the mixture along the centre of a lasagne sheet (see pic below) and roll the sheet. Place in an ovenproof dish and repeat with the other sheets.

Blitz the tomato sauce with the basil and pour over the cannelloni. Top with the cheeses and bake for 30 minutes until the cheese is golden and bubbling. Rest for a few minutes before serving.